Monday, June 23, 2014

From time to time I catch myself trying to be more creative in the kitchen, trying to use different kinds of flour, for instance, or to use more vegetables and less meat. Lately it has been a little less temporary than it used to be, I’ve been thinking of incorporating healthier food in between my cakes and cookies, or at least try new ways of making good old favorites, even if for flavor only. Don’t know the reason why it happened, but I hope I manage to succeed.

I’ve been browsing many blogs and there’s so much out there to be tried and tasted, like the beautiful chocolate cake I saw this morning. There are so many ways of preparing the food I love, it’s a shame not to try them, even if in the end I settle for the old school ways I will be happy to have tried something new.

Amidst so much information, I ended up reaching for a very reliable source, someone whose recipes always turn delicious and I can bake with my eyes closed: Alice Medrich. Her olive oil pound cake sounded so good, I loved the idea of using olive oil instead of butter – I know it’s nothing new but it’s something I seldom do, I usually rely heavily on butter.

To make the cake even moister, I replaced some of the all purpose flour with almond meal and added the zest of 1 orange because orange cakes are really out of this world – this is no exception.

Preheat the oven to 180°C/350°F. Lightly butter a 20x10cm (8x4in) loaf pan, line it with baking paper and butter the paper as well.
Sift the flour and baking powder together, stir in the almond meal and set aside.
In the bowl of an electric mixer, mix the sugar and orange zest and rub them together with your fingertips until the sugar is fragrant. Add the salt, oil, and vanilla and, using the whisk attachment, whisk until well blended. Add the eggs, one at a time, beating well after each addition, then continue to beat until the mixture is thick and pale, 3-5 minutes. Scrape the sides of the bowl occasionally. On low speed, beat in the dry ingredients in three additions, alternating with the milk (start and end with the dry ingredients).
Transfer the batter to the prepared pan. Bake for 1 hour or until golden and risen and a cake tester inserted in the center of the cake comes out clean. Cool in the pan on a rack for about 15 minutes, then carefully unmold onto the rack and cool completely. Remove the cake when the cake is cool.